Ingredients

8 cups low-sodium chicken stock
2 cups frozen peas
2 cups frozen carrot slices
2 tablespoons toasted sesame oil
2 tablespoons soy sauce
2 tablespoons Szechuan stir-fry sauce (recommended: San-J)
10 ounces fresh yaki-soba or ramen noodles
1 pound cooked medium shrimp

Directions

To a large pot over medium-high heat, add all
ingredients except noodles and shrimp. Bring to boil; reduce to simmer for 6 minutes. Add noodles and return
to simmer for 2 minutes. Add shrimp and return to simmer until shrimp are heated through, about 1 to 2
minutes.

Using tongs, divide noodles into serving bowls, add shrimp and ladle in stock.